Traeger Orange Bourbon Brined Turkey

VIDEO: How to Spatchcock and Brine a Turkey

Update: If you’re cooking on a wood pellet grill, Traeger is now offering it’s Turkey Pellet blend (includes brine and rub in bag) on Amazon. Prime members can still order in time for arrival by T-Day:

Via BBQPitBoys.com, here’s a top spatchcock turkey recipe:

Need a pair of versatile, heavy-duty kitchen shears to get the job done? We found these on Amazon:

BRINING

Lots of people asking on social media, “should I spatchcock AND brine my turkey?” The main reason most people brine is to lock moisture into the meat. A brine can also enhance the flavor of your turkey with various herbs, fruits, and spices.

To start with, get yourself a brining bucket or bags:

Want a pre-made, tried and true, turkey brine? Rodelle’s is a best-seller:

Want to try making your own brine?

Consider the Apple Cider Turkey recipe, also by the BBQ Pit Boys:

 

Here’s what you’ll need for the brine:

Apple Cider

Kosher Salt

Dark Brown Sugar

Garlic

Ginger

Apple Cider Vinegar

Water

Chili Pepper Flakes

 

Continue reading….

FINAL WORD: If you’re wary of too much experimenting, we suggest you try a “test turkey,” the week or weekend before, if only to build confidence!

Editor’s Note: Post contains affiliate links. Learn more.


Smoked Ribs on Gas Grill

HOW TO: Smoke Ribs on a Gas Grill

At the in-laws, and no wood pellet grill. Had to improvise!

Luckily, you can turn any gas grill into a smoker, by using a pellet tube or smoke box:

A-Maze-n 12in-18in Expandable Tube Smoker (also available on eBay)

Stainless Steel Smoker Box by CaveTools.com (also available on eBay)

With a smoker tube or box, simply fill with your favorite pellets or chips, and then light one end with a propane torch or lighter. Let pellets or chips burn until smoke is firmly established, and they begin to glow. Then blow out the fire, and let the smoke roll.

If going chips route, check out Char-Broil Simple Smoke (Hickory, Apple, or Cherry). With chips, you may want to add water to them in a bowl first, and let them soak/expand, before adding to smoke box.

Now for the rib instructions:

  1. Remove silver skin on the back of the ribs

  2. Rub ribs generously with mustard

  3. Add your favorite rub liberally to both sides of the ribs

  4. Cover in saran wrap, put back in refrigerator for 30 minutes to 4 hours.

Once you are ready to cook, on a four burner gas grill, start half of the burners on one side. Set to low. Put your smoker tube above one of the hot grates. Close lid, and let temperature climb to 225F. Adjust burner accordingly to get it to keep at that temp.

  1. Remove ribs from refrigerator and un-wrap.

  2. Add ribs to the cold side of the grill, bone-side down.

  3. Close lid, and let smoke build.

  4. Every hour, for two (2) hours, open grill and re-arrange ribs.

  5. At two hour mark, cover ribs in foil, adding a 1/2 cup of apple juice, and leave on for another (1) hour.

  6. Check ribs at 3 hour mark for tenderness and temp. They should be fall-off the bone, with meat receding from bone by at least a 1/4 inch.

  7. Once cooked to optimal tenderness, remove from foil and add sauce (turning every 5 minutes) for wet ribs, or remove and let rest for 15 minutes.

Cooking on charcoal? Check on this Classic Baby Back Ribs recipe from Weber, using a similar technique.

That’s about it. Now you’re ready to try ribs on a gas grill!